Zama lesi sifo esingavamile sase-gazpacho, futhi sizokutshela indlela yokupheka kahle futhi esihlwabusayo.
I-cold, i-tomato isobho i-gazpacho-iresiphi yama-classic yokupheka
Izithako:
- Utamatisi ovuthiwe - 650 g;
- I-pepper yesiBulgaria (enkulu) - ama-2 ama-pcs.;
- anyanisi - ama-2 ama-pcs .;
- ukhukhamba abasha - ama-2 ama-pcs .;
- i-tomato ijusi - 400 ml;
- amafutha omnqumo - 2 tbsp. izinkezo;
- ijusi kalamula - 2 tbsp. izinkezo;
- coriander fresh - 0.5 beam;
- i-garlic - amazinyo amabili;
- ikhasi elibomvu elishisayo - 1/3 tsp;
- iviniga yetafula - ithisipuni elilodwa;
- usawoti - ukunambitha.
Ukulungiselela
Utamatisi ubhapathizwa emanzini abilayo kakade kanye nemaminithi amabili kuphela we-blanching. Phonsa izithelo endaweni ejulile ye-colander, ususe ikhasi elimnandi futhi, uthaye ummese omncane, sisusa kuwo indawo ukusuka ku-peduncles. Faka ikhasi le-pepper enamafutha ngokungahleliwe libe yizicucu bese ulibeka esitsheni esikhulu se-blender. Amatamatisi ambalwa aphihliwe abe ama-cubes, kanti amanye ahlukaniswe abe yizicucu futhi athunyelwa kupelepele. Ingxenye ikhukhamba encane no-anyanisi banqunywa ngamacube afanayo njengamatamatisi futhi siwasakaza kubo. Imifino esele iyakunqunywa futhi ihlangene ne-clove yegalikhi, imifino ye-coriander, sibeka esitsheni esifanayo se-blender. Yonke into enhle (ugaya) uphinde uthele ingxube engxenyeni yensimbi, lapho uyisula khona. Thela ijusi le-tomato elungiselelwe kusengaphambili, ufafaze yonke into ukunambitha ngosawoti, engeza i-paprika ebabayo, engeza ijusi elimnandi le-ulamula noviniga. Sibeka lapha ama-cubes yemifino bese siwahambisa emzimbeni ovamile wezithelo utamatisi. Isobho likhonjiswa nge- croutons enamahlumela kahle .
Isobho le-gazpacho yaseSpain liyindlela yokupheka engcono kunazo zonke ekhaya
Izithako:
- utamatisi - izingcezu ezingu-12;
- ukhukhamba fresh - ama-4 ama-pcs.;
- I-pepper yesiBulgaria (obomvu) - ama-4 ama-pcs .;
- garlic ezincane - 3-4 amazinyo;
- isinkwa (stale, white) - 4 tincetu;
- anyanisi - ama-2 ama-pcs .;
- amafutha omnqumo - 80 ml;
- iviniga iwayini - 30 ml;
- ukupheka usawoti - 1 tbsp. isipuni;
- i-parsley - 0.5 ibhola.
Ukulungiselela
I-garlic ihlanzekile futhi isakaze amazinyo ayo phansi phansi, ifafazwe ngekhishi layo usawoti futhi i-pestle inhle konke. Siphula izingcezu ezomisiwe zesinkwa esimhlophe, sisakaze emgodini owodwa, engeza amafutha omnqumo futhi uqhubeke ugaxa yonke into kuze kube yilapho uboya obufanayo.
I-anyanisi enhle kakhulu shchikuem, uyibeke epulini elincane elijulile, phezulu ngeviniga ephuziswayo ngenkathi sibeka eceleni. Emaminithi amaningana we-blanching emathisheni amanzi abilayo, okwathi ngemva kwalokho sisusa isikhumba kalula esithelweni bese sisusa indawo kusuka kulesi sitshalo. Bese ubahlukanisa zibe izingxenye ezine ezilinganayo ukuze ususe imfucumfucu yamatamatisi kusuka kumbewu. Ukhukhamba uhlanzwa kusuka ebusweni obuluhlaza bese uhlukanisa izithelo zibe izingxenye ezine-4-5 eziphikisanayo. I-pepper ebomvu yaseBulgaria igcwele kahle ngamafutha we-sunflower futhi ifakwe ebhodini lokubhaka, ithunyelwe imizuzu engu-10-12 ekhisini elivuthayo elingu-200 degree. Bese siwuyisa esitsheni esijulile, simboze, futhi ngemva kwemizuzu engu-4-5 susa ikhasi elihlanjululwe kalula bese ususa ingqikithi kanye nembewu. Siphakamisa i-parsley entsha ezindaweni eziningana ezilula.
Manje yonke imifino kanye nemifino elungiselelwe zifakwa esitsheni se-blender futhi emva kokugaya ngokucophelela sithelela konke ku-pan eyodwa. Ekupheleni kwalesi sixube esinobuhle sisakaza anyanisi, okwakuthululwa ngewayini uviniga kanye mass homogeneous kusuka emhlabathini. Hlanganisa isobho esimnandi bese uyithumela esiqandisini amahora angu-3-4.
Lapho ukhonza, gxuma i-gaspacho ngamanzi amancane bese ufafaza izinkwa zokudla ezigcoba kahle.